Experience the authentic flavors of Mumbai with our street-style pav bhaji recipe! Made with a medley of mashed vegetables, aromatic spices, and served with soft pav bread rolls, this iconic street food will transport your taste buds to the bustling streets of Mumbai. Perfect for a flavorful and satisfying meal any time of the day!
Pav Bhaji is a popular and flavorful street food originating from Mumbai, India. This popular dish consists of a spicy and aromatic vegetable curry made by mashing a medley of boiled potatoes, carrots, peas, cauliflower, and beets.
The curry is infused with a rich blend of spices, known as pav bhaji masala and Kashmiri red chili powder. Prepared separately, the onion-tomato masala adds depth and flavor to the dish.
The mashed vegetable mixture is then served hot, garnished with chopped cilantro and a squeeze of fresh lemon juice. Accompanied by soft pav (bread rolls), pav bhaji is a delightful and satisfying culinary experience, offering a perfect balance of spice and comfort in every bite.
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About My Recipe
Pav Bhaji is one of the popular Indian street foods. This dish is so easy and versatile, you can add any vegetables of your choice and make this yummy and healthy one-pot meal, for breakfast, lunch, or dinner.
Traditionally, bhaji is made of two parts. First, the vegetables are boiled and then sautéed with some onion, tomatoes, and Indian spices and mashed well to get a rich and thick bhaji. I make this recipe a one-pot meal, combining both steps to make it an easy, anytime meal.
I like to use vegetables in season like cauliflower, carrots, potatoes, beetroot, bell pepper (capsicum), and green peas. The combination of root vegetables and simple vegetables gives this dish a great medley of flavors and texture. I like to serve pav bhaji with pav (dinner rolls), some chopped onion, and freshly squeezed lemon juice for that tangy flavor. And yes, if you like you can add some extra butter for that street style loaded pav bhaji.
What is Pav Bhaji made of?
Pav Bhaji is a popular Indian dish made with a medley of fresh vegetables as follows:
- Potatoes: Staple root vegetable, adds creaminess and thickness to the pav bhaji.
- Carrots: Sweet and nutritious, contributes a subtle sweetness and vibrant color to the dish.
- Beets (optional): Enhances color naturally, offering a mild earthy flavor to the pav bhaji.
- Cauliflower: Adds a soft texture and absorbs the flavors of the spices in the bhaji.
- Peas: Sweet and tender, providing bursts of freshness in the vegetable mix.
- Butter: Adds richness and a velvety texture to the pav bhaji, enhancing its overall flavor.
- Oil: Used for sautéing onions, garlic, and other aromatics, adding depth to the dish.
- Cumin Seeds: Infuses a warm, earthy aroma and subtle spice to the onion-tomato masala.
- Onions: Contributes sweetness and texture, forming the base of the savory masala.
- Ginger-Garlic Paste: Introduces a pungent and aromatic layer to the masala mix.
- Tomatoes: Provides acidity and richness to the masala, forming the sauce-like consistency.
- Capsicum (Bell Peppers): Adds a crisp texture and a mild sweetness to the pav bhaji.
- Tomato Paste (optional): Intensifies the tomato flavor, enhancing the overall richness.
- Pav Bhaji Masala: A blend of spices, including coriander, cumin, fennel, and more, creating the signature pav bhaji taste.
- Kashmiri Red Chili Powder: Adds vibrant color and imparts a mild, less pungent heat to the dish.
- Salt: Enhances and balances the flavors in the pav bhaji.
- Hot Water: Adjusts the consistency of the bhaji to personal preference.
- Cilantro: Fresh herb, adds a burst of color and a hint of freshness to the final dish.
- Lemon Juice: Provides a tangy kick, brightening up the flavors of the pav bhaji.
- Pav (Bread Rolls): Soft, fluffy bread rolls served alongside the bhaji, completing the iconic street food experience.
The Best Pav Bhaji Recipe
A delicious Mumbai-style pav bhaji! Here's a step-by-step recipe:
- Pressure Cook Veggies:
- Peel and chop potatoes, carrots, beets, cauliflower.
- Add peas.
- Pressure cook the vegetables until they are soft and mashable.
- Prepare Onion-Tomato Masala:
- In a skillet, heat butter and oil.
- Add cumin seeds and let them splutter.
- Add chopped onions, a pinch of salt, and sauté until onions turn translucent.
- Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Add chopped capsicum, and sauté for a minute.
- Add chopped tomatoes, and tomato paste (if using). Cook until tomatoes are soft.
- Spice it Up:
- Add pav bhaji masala, Kashmiri red chili powder, and salt to taste.
- Cook for a minute to let the spices blend in.
- Mix with Boiled Veggies:
- Add the boiled and mashed veggies to the masala mix.
- Mix well to combine all the flavors.
- Adjust salt if needed.
- Adjust Consistency:
- Mash the veggies further using a potato masher.
- Add hot water gradually to achieve the desired consistency for the bhaji.
- Simmer for a few minutes to let the flavors meld.
- Finishing Touch:
- Add chopped cilantro for freshness.
- Squeeze in lemon juice for a tangy kick.
- Serve Hot:
- Toast pav with a bit of butter and bhaji masala on a griddle for a warm and slightly crisp texture.
- Serve the hot and flavorful pav bhaji with toasted pav (bread rolls).
- Garnish with additional chopped cilantro if desired.
Enjoy your delicious Mumbai-style pav bhaji!
Instant Pot recipe for Pav Bhaji
Here's a simplified Instant Pot recipe for Pav Bhaji:
- Prepare Vegetables:
- In the Instant Pot, add diced potatoes, cauliflower, green peas, carrot, and beetroot.
- Add a cup of water, close the lid, and cook on high pressure for 5 minutes. Release pressure naturally.
- Mash Vegetables:
- Mash the cooked vegetables with a potato masher until smooth. Remove from the pot and set aside.
- Sauté Aromatics:
- Set the Instant Pot to sauté mode.
- Heat oil and butter. Add chopped onions and sauté until translucent.
- Add ginger-garlic paste, and sauté for a minute.
- Add Tomatoes:
- Add chopped tomatoes (and tomato puree if using) and cook until they turn soft.
- Spice it Up:
- Stir in pav bhaji masala, red chili powder, and salt. Cook for 2 minutes.
- Combine with Mashed Vegetables:
- Add the mashed vegetable mixture to the Instant Pot and mix well with the masala.
- Adjust Consistency:
- Adjust the consistency by adding water if needed. Simmer for a few minutes.
- Garnish and Serve:
- Garnish with chopped coriander leaves and a squeeze of lemon juice for a tangy kick.
- Toast pav with a bit of butter and bhaji masala on a griddle for a warm and slightly crisp texture.
- Serve hot with toasted pav (bread rolls) and lemon wedges.
Enjoy your quick and delicious Instant Pot Pav Bhaji!
Storage
To store leftover pav bhaji, transfer it to an airtight container once it has cooled to room temperature and refrigerate promptly. Consume within 2-3 days, reheating on the stovetop or in the microwave for a quick and convenient meal.
Tips
- Vegetable Preparation: Cut vegetables uniformly for even cooking, and consider using a food processor for quick chopping.
- Pressure Cooking: Use a pressure cooker to expedite the cooking of vegetables, saving time while ensuring they are thoroughly cooked.
- Butter and Oil: For a richer flavor, maintain a balance between butter and oil. Adjust according to taste preferences.
- Onion-Tomato Masala: Slow-cooking onions and tomatoes enhances the masala's flavor; ensure they are soft before adding other ingredients.
- Spice Adjustment: Taste and adjust spices like pav bhaji masala and red chili powder gradually, as spice preferences can vary.
- Consistency Control: Add hot water gradually to achieve the desired consistency of the pav bhaji.
- Mashing Technique: Mash the vegetables well for a smooth texture, using a potato masher or immersion blender if needed.
- Garnishing: Fresh cilantro and a squeeze of lemon juice just before serving enhance the freshness and flavor of the dish.
- Pav Preparation: Toast pav with a bit of butter on a griddle for a warm and slightly crisp texture.
- Leftovers: Store leftovers in airtight containers, refrigerate promptly, and reheat on the stovetop or microwave for quick meals.
Frequently Asked Questions
Pav Bhaji is a popular Indian dish made of a flavorful mashed vegetable curry, typically including potatoes, cauliflower, peas, carrots, and spices. This spicy and aromatic mixture is served with soft pav (bread rolls), creating a delicious and satisfying street food experience.
Pav Bhaji's irresistible taste is attributed to the harmonious blend of diverse vegetables, aromatic spices like pav bhaji masala, and the addition of butter, creating a rich and flavorful curry. The combination of spicy, tangy, and savory elements, coupled with the soft pav, contributes to its universally appealing and delicious flavor profile.
While Pav Bhaji contains a variety of vegetables and essential nutrients, it can be considered less healthy due to the high butter content and refined flour in pav, categorizing it more as a comfort or street food rather than a health-focused option. Moderation is key to enjoying Pav Bhaji as an occasional indulgence in a balanced diet.
Pav Bhaji has a bold and flavorful taste with a medley of spiced mashed vegetables, including potatoes, peas, and cauliflower, infused with aromatic spices like pav bhaji masala and a hint of tanginess from tomatoes, creating a savory and satisfying experience. The soft pav (bread rolls) complements the spicy and hearty flavors, resulting in a delicious and popular street food dish in India.
Indian Winter Recipes
The Best Pav Bhaji Recipe | Mumbai Street Style Pav Bhaji
Equipment
Ingredients
Ingredients For Bhaji:
- 2 large onion ,chopped
- 2 cup cauliflower florets
- 2 medium potatoes ,peeled and roughly chopped
- 2 medium carrots ,peeled and roughly chopped
- ½ small beetroot ,chopped
- ½ cup green peas , (fresh or frozen)
- 2 tomatoes ,chopped
- 1 tablespoon tomato paste ,optional
- 1 teaspoon ginger-garlic paste
- 2 tablespoon pav bhaji masala ,as per taste
- 1 teaspoon Kashmiri red chili powder ,optional
- Freshly squeezed lemon juice ,adjust to taste
- ½ - 1 cup hot water ,as needed
- 2 tablespoon butter or oil
- Salt to taste
- Fresh cilantro for garnish
To serve Pav Bhaji:
- 16 Pav (Dinner rolls)
- Butter ,as needed
- Pav bhaji masala ,optional
- 1 onion ,chopped
- Handful of fresh cilantro ,chopped
- Few lemon wedges
Instructions
The Best Pav Bhaji Recipe: Stovetop Method
- Peel and chop potatoes, carrots, beets, cauliflower, and peas. Add a cup of water, and pressure cook the vegetables for 3 whistles or until veggies are soft.
- In a cast iron skillet, heat butter and oil. Add cumin seeds and let them splutter.
- Add chopped onions, and a pinch of salt, and sauté until onions turn translucent. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Add chopped capsicum, and sauté for a minute.
- Add chopped tomatoes, green chili, and tomato paste (if using). Cook until tomatoes are soft.
- Add pav bhaji masala, Kashmiri red chili powder, and salt to taste. Cook for a minute to let the spices blend in.
- Add the boiled and mashed veggies to the masala mix. Mix well to combine all the flavors. Adjust salt if needed. Mash the veggies using a potato masher.
- Add hot water gradually to achieve the desired consistency for the bhaji. Simmer for a few minutes to let the flavors meld.
- Add chopped cilantro and a squeeze of lemon juice for a tangy kick.
Instant Pot recipe for Pav Bhaji
- In the Instant Pot, add potatoes, carrot, beetroot, cauliflower, and green peas,
- Add a cup of water, close the lid, and cook on high pressure for 5 minutes. Release pressure naturally.
- Mash the cooked vegetables with a potato masher until smooth. Remove from the pot and set aside.
- Set the Instant Pot to sauté mode. Heat oil and butter. Add chopped onions and sauté until translucent. Add ginger-garlic paste, and sauté for a minute.
- Add chopped capsicum, and sauté for a minute.
- Add chopped tomatoes (and tomato paste if using), and green chili, and cook until tomatoes turn soft.
- Stir in pav bhaji masala, Kashmiri red chili powder, and salt. Cook for a minute.
- Add the mashed vegetable mixture to the Instant Pot and mix well with the masala.
- Adjust the consistency by adding hot water if needed. Simmer for a few minutes. Turn off the sauté.
- Garnish with chopped coriander leaves and a squeeze of lemon juice for a tangy kick.
Serve Pav Bhaji Hot:
- Toast pav with a bit of butter and bhaji masala on a griddle for a warm and slightly crisp texture.
- Serve Pav Bhaji hot with toasted pav (bread rolls), chopped onions, and lemon wedges.
- Enjoy your delicious Mumbai-style pav bhaji!
Notes
- Tips For Delicious Mumbai Style Pav Bhaji Recipe
- Is pav bhaji good for health?
- Yes, pav bhaji can be a nutritious option if prepared without excessive butter and enjoyed in moderation, as it incorporates a variety of vegetables and essential nutrients. Skipping or reducing the amount of butter can make it a healthier choice within a well-balanced diet.
- How to get red color in pav bhaji?
- To achieve the vibrant red color in pav bhaji, you can use grated beetroot or Kashmiri red chili powder during the cooking process, which contributes a natural and appealing hue without compromising on flavor. Adjust the quantity based on personal preference for color intensity while keeping in mind the distinct taste each ingredient imparts.
- Which pav bhaji masala is best?
- Both MDH and Everest are popular brands known for their quality spices, so the choice between them for pav bhaji masala depends on personal preference and availability.
- How to make pav bhaji without onion and garlic?
- To make pav bhaji without onion and garlic, omit both ingredients from the recipe and proceed with the remaining steps, adjusting spices and flavors according to personal preference. The dish will still have a delicious and satisfying taste, catering to those who prefer an onion and garlic-free version.
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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